Two-Crust Chicken Pot Pie

Name: Two-Crust Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Southern,American
Ingredients: 2 pie crusts, homemade or store-bought; 6 tablespoons butter; 6 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon freshly cracked black pepper; 1 3/4 cups chicken broth; 2/3 cup half-and-half; 3 cups cooked chicken

An easy chicken pot pie features flaky crusts, tender cooked chicken, and a rich white sauce made with chicken broth and half-and-half.

⭐ 4.2 (49 reviews) Prep: 15 minCook: 35 minTotal: 50 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Southern American

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Instructions

Preheat oven to 425 F.
Divide pastry dough, reserving one-third, then roll out the larger portion to line a shallow 1 1/2-quart baking dish.
Melt butter in a medium saucepan over medium-low heat; add flour, salt, and pepper, stirring until smooth and bubbly for 2 minutes.
Gradually add chicken broth and half-and-half, stirring constantly until the mixture thickens; then mix in the cooked chicken.
Pour the creamed chicken mixture into the pastry-lined casserole dish.
Roll out the reserved dough to cover the filling; pinch edges to seal and make a steam vent in the top crust.
Bake for 35 minutes until the pastry is nicely browned.
Remove from oven and cool for 10 minutes before serving.

Nutritional Info (per serving)

Calories: 708 kcal

Carbohydrate: 51 g

Cholesterol: 105 mg

Fiber: 3 g

Protein: 23 g

Saturated Fat: 19 g

Sodium: 961 mg

Sugar: 5 g

Fat: 45 g

Unsaturated Fat: 0 g